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Thursday, February 4, 2010

Chicken In Chinese Red Wine

My friend Nancy bought a bottle of chinese red wine for me from Sitiawan, a small town in Perak which is famous for their red wine and vermicelli /mee suah . I was delighted when she told me that she had bought a bottle back for me when she went there for a seafood meal. I couldn't wait to cook it with chicken. This red wine is made from the red yeast riceand is good for health. I first ate this when I was in confinement 21 years ago...my mom cooked this dish for me every day during my confinement and since then I will cook this dish whenever there is a bottle of it in the house....sure brings back memories of those confinement period. It is slightly sweetish in taste with its aroma is heavenly...I can have the whole pot to myself and get drunk after that . LOL! To cook this dish you need lots of grated ginger and now is the time to use my porcelain grater...which has not been in use and has been sitting in a corner in the kitchen drawer :))

lots of grated ginger is used for this dish and

can you spot the porcelain grater in the background?

a ramekin full of chinese red wine...mmmm

can get you drunk :p

I love this dish so flavorful and tasty and the aroma is heavenly

the ginger coated chicken pieces tasted wonderful

with the wine infused into the meat....mmmm delicious

Chicken In Chinese Red Wine

( serve 2 persons )

ingredients:

2 chicken drumsticks - cut into bite-sized pieces

marinate with 1/2 tbsp of soy sauce and corn flour

3 tbsp of grated ginger

1 cup of chinese red wine

1 tbsp of sesame oil

a pinch of sea salt to taste

1 tsp of fine sugar

1/4 cup of water

Method:

Saute the grated ginger in sesame oil in a non -stick wok over medium heat. When it is fragrant, add in the marinated chicken pieces and stir fry for a few minutes . Add in 1/4 cup of water and let it simmer till the chicken pieces are cooked through. Add in the chinese red wine and let it simmer till aromatic. Add salt and sugar to taste. Serve it hot with rice.

Smile-inducer for the day:

"If a lump of soot falls into the soup and you cannot conveniently get it out, stir it well in and it will give the soup a French taste."~ Jonathan Swift ~

Hi Grace...:) yup I guess it would be good to serve this for the CNY reunion...something different :))

Hi Claire...this is good for health ..good for u :)

Hi Cheah...haha for me it is okay...craving must be satisfied first LOL!

Hi Sonia...I guess so ...so much grated ginger in it haha I like it :)

Hi Zurin...it is :)

Hi Pei Lin...haha I am learning from you guys to improve myself in cooking and baking * wink, you bake better than me...I drool over all your bakes ;p Me too can't wait to meet you in person too and Jo can't wait to meet up with you too :) She is more excited than me LOL!

Your recipe is similar to our hakka people's " Chicken In Chinese Hakka Rice Wine "（客家黄酒鸡）.Except that hakka people used Chinese Hakka yellow wine instead of the Chinese Red Wine. Hakka people always cook this dish during their confinement period.